The wine is kept in the cellar in stainless steel vats at the constant temperature of +12°C and then goes through secondary fermentation in a 120 hl autoclave for 60 days, resulting in the full fusion of refermentation yeasts and the relative lysis with the lees

TASTING SHEET

Colour

Straw yellow with greenish hints

Aroma

The proper intensity, fruity with notes of Golden Delicious apple, a pleasant fragrance of yeast, bread crust and moss

Taste

Dry, fresh, not harsh, with character, elegant length and a measured almond finish

Pairing

Refined aperitif, but can also accompany the entire meal. Excellent with appetizers of fish, shellfish and molluscs